“Chicken bouillon and Bloody Mary mix” are just a couple of cooking secrets for Charlotte Kelly, who has been a professional cook for many years.

“Chicken bouillon I put into just about everything that needs a lift because it brings out the flavor and the Bloody Mary mix goes in my soups, spaghetti sauce and chili always. It gives them some special flavoring.”

Charlotte began her career at the former Fleet’s Restaurant in Mathews and then joined Lynne’s Family Restaurant where she has been for 21 years; there she is the general manager. As manager, Charlotte has set up special days for special foods, such as “Friday is always fried chicken day. Customers probably see me more behind the cash register than in the kitchen these days, but I’m still checking on the kitchen and fixing special dishes. It’s always my recipes that are used.”  

Charlotte grew up in Gloucester where she watched her grandmother and aunts cook and ...